These rich molasses lace cookies are formed into cups and filled with a cream spiked with brandy and chocolate. The cookies also can be molded into tubes by wrapping them around cannoli molds.
Start to finish: 1 hour
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Makes 36 cookies
For the cookies:
1/2 cup butter
1/2 cup molasses
1/4 cup granulated sugar
1/4 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon ground ginger
1 tablespoon brandy
For the filling:
3 cups heavy cream
3 tablespoons powdered sugar
1 tablespoon brandy
3 ounces dark chocolate, finely chopped
Heat the oven to 350 F. Line a baking sheet with parchment paper.
In a medium saucepan over medium, combine the butter, molasses and both sugars. Bring to a simmer for 30 seconds, then mix in the flour, ginger and salt. Beat with a wooden spoon until smooth, then stir in the brandy.
Working in batches, drop teaspoon size balls of the dough onto the prepared baking sheet. Leave about 4 inches between cookies; they will spread a lot. Bake for 10 to 12 minutes, or until large bubbles form across the top of the cookies.
While the cookies bake, invert several shot glasses or small bowls.
Cool the cookies for several minutes on the baking sheet until they no longer wrinkle when you try to lift them.
When the cookies are ready, drape them over the glasses or bowls, then let them cool until hard, about 10 minutes. Remove the cookies and overturn them to form cups or small bowls.
Repeat the baking and molding steps with the remaining batter.
Just before serving, prepare the cream filling. In a large bowl, use an electric mixer to beat the cream, powdered sugar and brandy until the mixture holds soft peaks. Fold in the chopped chocolate. Spoon or pipe the filling into each molded cookie.
The filled cookies will hold in the refrigerator for a little over an hour, but will begin to loose their crunch beyond that. They can be stored unfilled in an airtight container at room temperature for one day.